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Author Topic: Shanks  (Read 2697 times)

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Shanks
« on: November 23, 2020, 05:43:42 PM »
I think this my new favorite cut of venison.  I used to clog up my grinder with these, never again.

275 degree oven for 3 hours, add the vegies, then one more hour. 

Online Buckhunter24

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Re: Shanks
« Reply #1 on: November 23, 2020, 05:44:51 PM »
Looks great, is that ceramic coated cast iron?

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Re: Shanks
« Reply #2 on: November 23, 2020, 05:46:17 PM »
Yep, Le Creuset.

Online Buckhunter24

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Re: Shanks
« Reply #3 on: November 23, 2020, 05:51:58 PM »
Nice, that's a quality pot. I had a lodge which I loved, but the ceramic started chipping on the bottom.

Offline Angry Perch

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Re: Shanks
« Reply #4 on: November 23, 2020, 08:44:09 PM »
That looks really good. Shanks are the bomb. Somebody needs  to breed a deer and an octopus.

Offline Twispriver

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Re: Shanks
« Reply #5 on: November 23, 2020, 09:03:29 PM »
 :tup:
I cut them into 1" disks, sear them in a very hot pan and can them in pint jars with au jus, a couple of jalapeno slices and some pearl onions. Can't beat it for elk camp lunch when heated on the wood stove on a cold day. 

Offline Angry Perch

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Re: Shanks
« Reply #6 on: November 23, 2020, 09:34:41 PM »
:tup:
I cut them into 1" disks, sear them in a very hot pan and can them in pint jars with au jus, a couple of jalapeno slices and some pearl onions. Can't beat it for elk camp lunch when heated on the wood stove on a cold day.

Twisp, you do them bone in? Shank meat is made for canning and slow braising. I have had bear, deer, lamb, pork, beef. Haven't run into one that wasn't delicious. Great cold weather food.

Offline Twispriver

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Re: Shanks
« Reply #7 on: November 23, 2020, 09:59:24 PM »
I've only tried off the bone

Offline northwesthunter84

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Re: Shanks
« Reply #8 on: November 24, 2020, 03:34:08 PM »
Iím going to try and Sous Vide mine this year for 10-12 hours and make a stew.

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Re: Shanks
« Reply #9 on: November 25, 2020, 02:15:58 PM »
The bones add a lot to this dish; cooks in its own bone broth.  I at least cut the bones open to expose the marrow.  Cutting them into disks is good idea.

Online bustedoldman

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Re: Shanks
« Reply #10 on: November 25, 2020, 02:22:19 PM »
We had 5 deer and 1 antelope this year, I cut all the shanks off bone and smoked them for 10hrs. It came out great, it was moist and fell apart and what little tendon was left was easily removed. We use it for snacks w/crackers and french dip sandwiches on sourdough...............

Offline Moe the Sleaze

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Re: Shanks
« Reply #11 on: November 25, 2020, 03:38:17 PM »
"Shanks are the bomb!" +1.  Best WITH the bone.

Offline Tight Spin

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Re: Shanks
« Reply #12 on: November 25, 2020, 04:47:01 PM »
i would like to throw something out there. When i grew up years ago we butchered all our own meat. We had a electric meat saw we used on beef and pork never on game.  It is my understanding  that you do not want to eat any of game bone (saw dust). From what i have seen from meat shops that cut game its all bone less. ????

Offline rob20

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Re: Shanks
« Reply #13 on: December 05, 2020, 07:28:00 PM »
I take my boneless shanks and simmer them with onion,green pepper and a few spices for about 4 or 5 hours then shred it like pulled pork and add homemade bbq sauce and throw it on a bun. The whole family loves it.

Offline ridgefire

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Re: Shanks
« Reply #14 on: December 05, 2020, 08:43:35 PM »
My favorite as well. My wife will sear it in the dutch oven and then turn down the heat and let it slow cook.  Est to do it with the bone to get all the marrow. Absolutely delicious.

 


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